The Professional Chef's Art of Garde Manger

About the Authors Frederic H. Sonnenschmidt, a certified master chef, is Culinary Dean at The Culinary Institute of America. A member of the 1976 United States National Culinary Team at the Food Olympics in Frankfurt, Frederic Sonnenschmidt has won two gold medals and has been the recipient of 20 first prizes in various culinary competitions. In addition, he held the 1973 Escoffier Chair for Culinary Excellence, and was Team Captain of the New York Culinary team at the Food Olympics in 1984 and 1988. John F. Nicolas, a cum laude graduate of the Hotel School of Paris, is currently a consultant to the hospitality industry.

Foreword. Foreword. Preface. Acknowledgments. 1. The Art of Garde Manger. 2. Buffet Presentation. 3. Garde Manger Area Planning. 4. Aspic-Gelee-Chaud-Froid. 5. Appetizers-Hors D'oeuvre. 6. Foie Gras-Truffles-Caviar. 7. Forcemeat. 8. Pates-Terrines. 9. Galantines. 10. Mousse. 11. Marinades-Cures-Brines. 12. Essential Ingredients. 13. Good Decoration. 14. Cold Sauces-Butter and Cheese Mixtures. 15. Cold Food Presentation for Practical and Culinary Displays. 16. Salads. 17. Cheeses. 18. Nonedible Displays. 19. Healthy Foods for A La Carte Service and Buffets. 20. Charcuterie. Glossary. Index.